Heat oil in a medium skillet over medium heat. Add ginger and chile peppers, and cook until crisp, about 3 minutes. Add lime leaves and shrimp, and cook until the shrimp turn opaque, about 3 minutes more. Set aside to cool. Combine cooled shrimp with scallions, cucumber, mint, lime juice, and fish sauce.
Place a rice paper wrapper in a bowl of warm water until soft and pliable, about 30 seconds. Remove, and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and fold over 1 end to make a base. Roll over 1 side, then the second side, and then roll up from the base to enclose the filling. Serve soy sauce and sweet chili sauce in bowls for dipping.
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